Restaurant DUNE celebrates its 10th anniversary
The resort One&Only Ocean Club in the Bahamas is set to celebrate the 10th anniversary of its prestigious restaurant Dune Restaurant, and will feature an exclusive 10th-anniversary menu designed by Michelin-starred chef Jean-Georges Vongerichten.
Vongerichten opened Dune in October 2000 and entrusted its leadership to Executive Chef Alex Powell. With a seating capacity of 150, the menu blends the essence of several of Vongerichten’s New York restaurants with traditional Bahamian flavors. A wide range of local Caribbean ingredients, from fresh fruits to seafood, are fully utilized. To further realize his commitment to incorporating authentic ingredients into his dishes, Vongerichten commissioned native Bahamian Teresa Kemp to design and maintain an organic herb garden in front of the restaurant. Its signature dishes include: steamed shrimp salad with avocado, tomato, and champagne vinaigrette; roasted pear with goat cheese and black pepper caramel; grilled grouper with herb puree; local lobster with mild curry sauce; fried plantains and bok choy; cold steak with ginger mushrooms; and soy-glazed duck breast with crispy Jordan almonds and seared foie gras.
A four-course gourmet dinner paired with fine wines is priced at $139 per person, starting with a starter of Bikitó crab salad with mango, mustard, and cumin crumble, along with a coconut milk chicken soup with galangal and shiitake mushrooms. The third course is grilled grouper with fresh herbs, herb puree, tomato, and cucumber, followed by crispy lamb loin with black king oyster mushrooms and leek sauce. The feast concludes with a warm chocolate cake served with coconut sorbet.
Resort General Manager Alex Kim said: “Our collaboration with Jean-Georges offers One&Only Ocean Club guests an extraordinary experience, delivering exceptional accommodations and the finest cuisine. I warmly invite all our guests to join our team in celebrating this anniversary and savoring the special menu crafted by Jean-Georges for this occasion.”
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